Farfalle With Roasted Peppers Recipes

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
• In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
• When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

Steps:

• 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
• 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
• 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
• 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.